Of all the soups on my website, this is probably my most used and appreciated soup recipe, which is why I call this soup the Faithful Minestrone. It has not let me down yet.
When my family and I entertain guests, we most often start their visit with a bowl of Faithful Minestrone Soup, especially if the weather is on the cool side. It is a great soup to have on hand when you don’t know exactly when the meal will be served. It heats up quickly and is hardy enough for hungry family members and worn out visitors. You can’t go wrong with this beautiful soup, packed full of fresh, healthy vegetables and hardy beans.
Maybe you are a little skeptical. Maybe you have had a bad experience with Minestrone soup. There are plenty of bad minestrone soups out there, but trust me, there are two reasons why this Faithful Minestrone recipe is different. It uses a great blend of seasoning, which makes this soup really pop. Several years ago, when we developed this recipe, we tested it over and over again to get just the right flavor blend. The other reason is that you do not want to overcook the vegetables. Cook it only until the vegetables are tender. It makes for a much better soup experience.
This is one of my absolute favorite soups in the whole wide world. Because of the wholesome vegetables and hardy beans, it feels more like a substantial meal. I find that this soup really sticks with me and gives me energy and endurance for the afternoon/evening tasks. Should you so desire, add a little vegan parmesan, some fresh French bread, and you have yourself a real winner. It is easy to throw together, and 30 minutes later, you have a wonderful, heartwarming meal.Print
Faithful Minestrone Soup
Of all the soups on my website, this is probably my most used and appreciated soup recipe, which is why I call this soup the Faithful Minestrone.
- Yield: Serves 4 1x
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 celery stock, finely chopped (1/4 cup)
- 1 carrot, shredded or finely cut
- 3/4 cup green beans cut into inch size pieces
- 4 cups vegetable stock (Click Here for Recipe)
- 1 can petite diced tomatoes
- 1 cup canned small red kidney beans
- 1 cup canned white beans (navy beans, great white northern, or cannellini beans)
- 2 teaspoons dried oregano
- 1/4 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 2 teaspoons dried parsley (or 2 tablespoons fresh parsley)
- pinch of cayenne
- 2 teaspoons salt
- 1 cup fresh baby spinach, roughly chopped
- 1/2 cup mini pasta shells (cooked al dente)
- Heat the olive oil in a medium pot, add onion and sauté for a few minutes.
- Add the garlic, celery, carrot, green beans and sauté for a few additional minutes.
- Next add the vegetable stock, canned tomatoes, beans, dry seasonings, and salt, bring to a boil.
- Reduce temperature and let the soup simmer for about 20-30 minutes.
- In the mean time boil the mini pasta shells in some salted water for about 5 minutes. Drain, rinse with cold water, then set aside.
- Right before serving the soup, add the pasta and spinach. Enjoy!
Note: Make sure to add pasta at the end, or they may swell and absorb all the liquid. Ask me how I know that one!